Poire pochées au sirop épicé au gingembre et du poivre

Poire pochées au sirop épicé au gingembre et du poivre

• Pour 6 personnes :
• 1 litre de l'eau
• 6 Poires
• 300 gr de sucre
• 1 râpure de gingembre
• 1 grand bâton de canelle
• des « clous de girofle »
• & citron (jus et zestes)

Rinsez et epluchez les poires, laissez les en entier et ensuite ajouter du citron pour les réservez. Mettez aprés du sucre dans une casserole pour les caraméliser. Ajoute l'eau, le gingembre, la cannelle, et le zeste du citron, mélange et faire cuire pendant 15 min sur un feau moyen. Ensuite plonger les poires et continuer le cuisson pendant encore  20 minutes. Laissez réfroidir et servez à votre choix, nature ou accompagné d'une boule de glace, un gateau ... 

"un vrai délice"!

Une bonne tarte au Cresson

Le Cresson, un trésor de bienfaits! Excellente source de vitamines qui nous protège dans notre vie quotidienne parfois stressante. Avec son goût piquante (moutardé), il se présente particulièrement bien dans une petite tarte. Vous aller voir c'est si simple est si bon ... Voici la recette :

Tarte au Cresson

4 personnes

30 min

• Une pâte feuilletée
• 1 grande bouquet de cresson
• 2 gousses d’ail
• 1 échalote
• 150 gr de gruyère râpé
•  4 cuillères à soupe de yaourt bulgare ou crème fraîche
• 1 œuf
• Paprika, muscat et S & P

Mélanger et verser le mélange sur la pâte et cuire au four pendant 20 min à 180°. Servez avec une salade frisée garnie avec des raisin et pommes du jardin.

- "Cette cuisine est un monde dont la cheminée est le soleil." Victor Hugo. Extrait de Le Rhin

Récolte d'automne

l'Automne est la! Le soleil toujours présent mais, la temperature n'est plus la même ... Un mélange de mélancolie et joie parsque au même temps la récolte est tellement bonne! Des fruits, des legumes et bien sûr les champignons. Ici en Bourgogne surtout des Cèpes (Stensopp eller Karl-Johan en suédois, Ceps en anglais), chez maman en Suède on ramassé plutôt des Chanterelles et des Trompettes de la mort dans notre panier. A déguster en soupe, sûr un toast ou dans une omelette. A trés vite pour des nouvelles recette en attendant l'appel de notre pasteur, (les moissons sont passées et nous sommes en période de vendanges et l'éngagement s'impose) - à tous et à chacun : allons travailler dans les vignes!

Gravlax (Saumon Mariné à la Suédoise)

Le moment est venu ... Suédoise comme je suis il faut absolument mariné son saumon soi-même! Alors aprés avoir étudier la multitude des recettes proposées,  je suis d'accord avec "Bengt Petersen" (FISKKOKBOK) c'est surtout les proportions entre le sel et le sucre qui compte. Voici la recette et vous aller voir que c'est trés simple et vraiment délicieux!! 

Recette Saumon mariné (Gravlax) par kilo:

• 1 dl sel
• 1 1/2 dl sucre
• Du l'aneth
• 20 graines de poivre blanc concassé

• Nettoyer et sécher le poisson (sans eau!)
• Couper le en deux, enlever les arrêts
• Tourner le poisson dans le mélange d'épices et mettez le deux filets l'un contre l'autre 
• Mettez au frais pendant 48 h, tournez temps en temps

A servir avec la fameuse sauce "Gravlax sås" (il se trouve chez Ikea!) et avec le "dillstuvad potatis" (des pommes de terre dans une sauce bechamel creameux avec du l'aneth), pain dûr et citron. Accompagné par une bier et évidemment le petit "snaps" à côte! Skål!!

- "La Cuisine, c'est l'envers du décor, là où s'activent les hommes et femmes pour le plaisir des autres..." Bernard Loiseau

Poulet au tandoori facile!

J'aime la cuisine Indienne mais en France je trouve pas à "satisfaire mes envies", le meuilleur endroit au monde pour moi pour manger la cuisine Indienne ... C'est en Angleterre! Malheuresment j'ai pas encore eu l'occasion d'aller en Inde. Avec cette petite recette trés facile à réaliser, comme méme possible de déguster ce plat délicieux! Choisir 4 cuisses du poulet (pour 4 personnes), bien garni et ensuite enleve la peau. Laisser les mariner pendant minimum 2-3 h dans la marinade (preferable pendant la nuit au frais dans votre frigo).

Marinade:

d'épices tandoori (sois en poudre ou en pâte)

1 yaourt nature ou de la créme fraiche légére 

une goutte de citron

Un peu d'huile 

Ensuite cuire (= grillér) au four pendant 40 min à 180° (ça depend un peude votre four), à servir avec un riz parfumé (Basmati), chutney et salade verte avec une sauce à la menthe pour example. Je propose un vin rouge (Vallée du Rhône) ou un blanc fruité (Sancerre) pour accompagner le tout.

- "Une bonne cuisinière est une fée qui dispense le bonheur". Styliste française d'origine italienne  [ Elsa Schiaparelli ]

EvaBien

Bonjour tous, pour vous informer que moi et Dan sont à vous pour toutes sortes des mission en Photos et Styling Culinaire.

Avec plaisir,

Eva & Dan Vander Zwalm

Poached Pears in Wine

I have been given these lovely pears from a friend with a garden nearby. The pears are very firm and needs therefor to be cooked for at least 40 minutes. The basic recipe is very simple but can easily be variated with a personal touch (example add fresh ginger, licorice bars, coriander, orange whatever you fancy!)

Poached Pears in Wine

Ingredients (for 6 persons):

- 6 pears

- 50 cl of red wine

- 300 g sugar (brown)

- 2 pinches of cinnamon

- 1 lemon

To be served with whipped vanilla cream or plain vanilla ice cream, the smell always reminds me of X-mas ...

Yellow and Red Tomato Chutney with Apples

Went to the monday morning market in the near village (north of Burgundy), and ran in to my friend and greengrocer "Dominique" who gave me a lovely present. 6 kg of red tomatoes, 4 kg of yellow ... Had to get to it straight away. Passed by to see my friend Pauline who is an expert on jam's and chutneys to get some inspiration. 

This is the result:

Yellow and Red Tomato Chutney with Apples

1 1/5 kilos of mixed tomtatoes

1 kg of apples

2 large onions

110 gr of sultanas

1 teaspoon of salt

1 teaspoon of ginger

1/2 teaspoon of nutmeg

1/2 teaspoon of white pepper

1 1/2 dl of vinegar (free of choice)

250 gr of sugar (granulated or preserving)

Peel and chop the tomatoes and apples

Put the fruit and everything else (except the sugar and a part of the vinegar) in a big saucepan and simmer gently (for 1 1/2 h), stir occasionaly

Add vinegar and sugar, stir and then boil up to thicken

You can then (after cooling off), put the chutney in clean (sterile) jars and (keep in a cold dry place)

This chutney is fruity,tasty and absolutely delicious with all different kinds of dishes

Broccoli feast!

Broccoli, something I hated when a was little and I love today! So good in a purée, gratin, soup or just steamed. Luxury lunch with grilled salmon (herb's, S & P, lemon juice) cook a few minutes in the oven, steam your broccoli and then prepare a,

Creamy Hollandaise Sauce:

4 egg yolks

1 table spoon of lemon juice

120 gr of butter

S & P, caynne pepper

Whisk egg's and lemon juice in stainless steel bowl before poaching over a saucepan with hot water, stir and add rest of the ingredients. This dish can be eaten hot or cold, both as good!

Chili con carne with grilled yellow baby zucchini

Today you are invited to enjoy a good old "Chili" topped with grilled yellow baby zucchini. Can be served with rice, salad or mashed potatoes. My recipe is easy and quick to make:

400 g of minecd meat (beef you can mix with some minced pork if you prefer)

1 yellow onion

A couple of garlic cloves

1 tin of tomatoes and a few fresh ones + tomato puree

4  yellow baby zucchini

1 large tin of red kidney beans

Parsley, chili, cumin, S & P, tabasco ...

Boil and stir add liquid if needed, grill the baby zucchini in some olive oil in a frying pan on the side. Serve with fresh farm bread and grated cheese. Bon app'!

Green, yellow and red tomato sauce with grilled pork chops

A special treat from my local green grocer in the autumn season is his personal mix of garden tomatoes in which comes in 3 different colours ... To cook the sauce, just chop them up and fry them with onion, garlic, fresh parlsey, honey, chopped pickles and some S & P. Cook slowly, reduce then add water if needed. while the tomato sauce is cooking prepare some pasta on the side and fry the boneless pork chops with some fried onions. A beautiful autumn dish with a fruity, sweet and tasty tomatoe sauce. 

Green, yellow and red tomato sauce

A mix of green, yellow and red tomatoes

1 yellow onion

2-3 garlic cloves

Fresh parsley

Chopped pickles (about a 1/2 of decilitre)

S & P, Tabasco and "herbes de provence"

Mon Interview sur 750 Grammes

Bonjour,

J'ai le plaisir de t'annoncer que mon interview est en ligne sur 750 Grammes :
http://www.750g.com/evabien-par-eva-a12314.htm
Très belle journée et à très vite,

Eva

Asian wok with crispy & colourful vegetables

Stir-frye in high heat to keep the vegetables crisp and flavorful, it also helps the vegetables to retain their color and flavour. It takes only about two minutes in the frying pan (I use nutoil). I've choosen broccoli, thin spring onions, carrots and red cabbage in my wok. Serve with white rice (basmati) and a variety of asian sauces (soya, hot sweet chili, tabasco, oyster ...) serve a couple of spring rolls on the side  (chicken & coriander). Enjoyable with cold white wine (Macon or S:t Brie) or cold beer, plain water. Light, tasty and pretty!

Sunday lunch in our garden

Went to the fleemarket this sunday morning, of course you'll also find delicious things to eat or drink (in France or not?). Must say that the food that they propose in these markets are not very original, sausages and french fries... Working up our appetite we had a glass of champagne and then went for some lovely bread, cheese (with black peppers and herbs), garden tomatoes and smoked salmon to bring home with us. All in good company of a french kir, mineral water and some mozarella salad. The sun came out and it was all very pure, simple & good. 

Open salmon sandwich and coco pops chocolate cake

Big fan of the Danish "Smørrebrød" I hereby invite you to enjoy an open salmon sandwich for lunch with some cold gazpacho on the side. Chose a chewy farmhouse bread and butter before putting on the roquette salad, the salmon, some pesto and parmesan cheese.  Sprinkle some olive oil and balsam vinagar on top and have a go with the pepper mill. 

Recipe of open salmon Sandwich

A loaf of good farmhouse bread

Salty farm butter

Smoked salmon

Roquette salad

Pesto

Parmesan cheese

Black pepper

Gazpacho, garnish with cucumber and sliced red peppers

Coco pops chocalate cake

My traditional chocolate cake

2 dl of sugar

4 eggs

120 gr of butter

1 1/2 dl of flour

1 dark chocolate tablet

a hint of strong coffee

and ... 1 dl of Cornflakes, 1 dl of coco pops wich gives the cake a crunchy sensation which amuses the kids. Garnish with stars or whatever you like. Enjoy!

Accessories and side orders ...

Never  underestime thes small dishes before, on the side or after ... Personnally I love starters. A tasteful tuna dip or my swedish rom sauce (I have already shared the recipy on my blog), hommous, guacomole, hot tomato sauce ... The good old tapas style with lots of different fun apertitifs to nibble and dip in different sauces ... The main course can be a cold chicken and a crispy salad for example. To greet this season I made another apple pie, nothing easier just add some butter, flour and cinnamon on top of the apples before baking in the oven. Simple and good, just like it should be.

Todays Colorful Autumn Harvest

All that nature brings us this season with it's coulors and perfumes gives enough reason to be happy. I will make some soup and then lot's of crispy apples pies with lot's of cinnamon ... to swallow all that I will aloud myself to taste a home-made "créme de cassis" with cherries from a nearby garden. Then why not pick some black berries or what about fresh chanterelles? Inhale and enjoy.

Cakes for every taste

Extremely inviting these lovely cake buffets I came over in Sweden. Colourful and very tempting even for me someone who's not very 'sweet'... I can only confirm that the Swedes are very much into cakes at the moment and frankly speaking who can resist this? Argh, a homebaked carrot cake or the famous "Princess cake" covered in green marzipan (childhood birthday memories!) or just a plain cinnamom roll...

Swedish Style

Back from another lovely trip to my homecountry, Sweden! So what does the swedes eat anyway? At this time of the year crawfish (picture on the top)!, great sandwiches with herring or salmon ... Game meat (elk, deer etc) and delicious desserts like warm waffles with fresh cream and berries. Yum!

French Classics

"Trou Normand" & Yougurt Cake
This speciality from Normandie comes handy when you spend the whole day eating (sunday family lunch...), and it actually makes space for the rest of the meal. The trick is a small bowl with apple ice cream drowning in calvados. Yes it helps the digestion! To be enjoyed in between two dishes and then feel free to continue eating.

The second recipe is a very french cake often made for kids, if you have a natural yougurt in a glass jar you can use it to mesure:
1 cup of yougurt
2 cups of flour
2 cups of sugar
1/2 of plain oil (sunflower forex.)
3 eggs
1/2 spoon of baking powder
1 spoon of vanilla sugar
Bake in oven for about 25 minutes 175°. Decorate the cake with melted dark chocalate and sprinkles.

Discovering new markets on holidays

Que du bonheur! On holidays and the opportunity to discover new local markets. This one in "Pays Basque" with fresh fish and vegetables. Great pastries and local cheeses, different from the ones we have in Burgundy. A true pleausure for the eye and the the taste buds ... 

I love leftovers

So good this season when you have leftovers like new potatoes, tomatoes & onions and fresh spices in your garden, all you need to do is to compose a tasty salad (just add olive oil and balsamic vinegar). We have been eating so much fish during the holidays that we were longing for some red meat. Roast beef is delicious when it comes straight from the oven but also perfect the day after in thin slices with some cornichons and some old mustard on the side. For dessert a plain sponge cake (I use lemonjuice instead of water) covered with melted dark chocalate. Bon appétit tous!